Name: Spiced Indian Cauliflower Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 large potato, peeled and diced; 1 small cauliflower, chopped; 1 onion, chopped; 1 tablespoon sunflower oil; 1 garlic clove, crushed; 1 tablespoon fresh ginger, grated; 2 teaspoons ground turmeric; 1 teaspoon cumin seed; 1 teaspoon black mustard seeds; 2 teaspoons ground coriander; 4 cups vegetable stock; 1 1/4 cups yogurt (natural, unflavored and unsweetened); salt & freshly ground black pepper; cilantro (for garnish)

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Recipe by lolsuz

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Spiced Indian Cauliflower Soup created by Boomette

Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup.

Ready In:: 40mins
Serves:
Units:

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ingredients

1 large potato, peeled and diced
1 small cauliflower, chopped
1 onion, chopped
1 tablespoon sunflower oil
1 garlic clove, crushed
1 tablespoon fresh ginger, grated
2 teaspoons ground turmeric
1 teaspoon cumin seed
1 teaspoon black mustard seeds
2 teaspoons ground coriander
4 cups vegetable stock
1 ¹⁄₄ cups yogurt (natural, unflavored and unsweetened)
salt & freshly ground black pepper
cilantro (for garnish)

directions

Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
Bring to a boil then cover and simmer for about 20 minutes.
Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.

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RECIPE MADE WITH LOVE BY

@lolsuz

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@lolsuz

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"Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup."

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photo by Boomette

4/11/2010

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review by Boomette

4/11/2010

I'm not too sure about this soup. Everything in it I like. But I think for us, there was too much yogurt in it. My cauliflower was large but I don't think that changed the taste. Thanks lolsuz :) Made for PAC Spring 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

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creation by lolsuz

6/24/2009

Taken from the Ultimate Vegetarian Cookbook, Roz Denny, 1994, Anness Publishing Ltd., page 18. This soup has a GREAT flavor and creamy texture, but doesn't have the fat that cream or half and half has. Makes a great first course or light meal. I am going through boxes and boxes of old cook books and RecipeZaar-ing my fave recipes... then I will take the cookbooks themselves to Goodwill. Back 15 years ago when I first used this recipe, vegetable stock was unheard of in the area I was living. Now I can find vegetable stock easily. I'm going to be making a lot more of this soup.